This sauce, a twist on the classic Penne alla Vodka, is intense. It would make a particularly nice first course for a dinner party, since a little goes a long way. Officially serves 2 as a main dish or 4 as a first course; I actually got 3 main-dish servings out of it.
Pasta with Vodka-Rosemary Sauce
Time to make: ~30 minutes
- ½ lb. penne or similar pasta, cooked
- 1 tbsp. olive oil
- ½ onion, minced
- 2 tbsp. rosemary, minced
- ¼ tsp. red pepper flakes
- ½ tbsp. tomato paste
- 1 clove garlic, minced
- 1 14-ounce can diced tomatoes
- 3 tbsp. vodka
- ¼ cup heavy cream
Heat the oil over medium in a saucepan. Saute the onion, rosemary, red pepper flakes and tomato paste until the onion is golden. Add the garlic and saute a little longer. Add the tomatoes and vodka. Raise the heat to medium-high and let simmer briskly for 10 minutes (reduce the heat if the sauce becomes too bubbly). Puree the sauce until it’s just a little chunky. Drain the pasta and toss with the sauce. Off the heat, stir in the cream. Garnish with grated Parmesan.